How to make sugar-free cakes is easy to learn, and you don't have to worry about gaining weight if you eat too much. Generally speaking, sugar-free cake refers to xylitol birthday cake, which replaces the original white sugar with xylitol. Xylitol is a sugar substitute, which can be divided into two categories. The first category is all kinds of protein, which can provide energy and is not as easy to digest as sugar. Therefore, this dessert will not increase the glycemic index quickly, and it also contains less calories. The second is a high-efficiency sweetener, which is also a molecular structure that can provide the perception of sweetness, but the calorie is relatively low. Generally speaking, because its sugar content can reach hundreds or thousands of times that of sugar, the usage can be reduced to very little.

Xylitol belongs to the first sugar substitute, which is a protein composed of carbon, hydrogen and oxygen. It is produced in Germany and is a sweetener extracted from birch, palm, corn stalk, bagasse and other plant raw materials. Compared with ordinary white sugar, xylitol has the advantage of low calorie-only 2.4 calories per gram of xylitol, which is 40% less than most other carbohydrates, so xylitol is used in various diet foods as a substitute for high-calorie white sugar. In addition, xylitol will not be fermented by bacteria in the oral cavity, which can inhibit the growth and development of bacteria and the generation of acid and prevent dental caries.

Although xylitol is low in calories, it will not increase blood sugar to some extent. Eating too much xylitol is harmful. Eating too much xylitol will increase blood lipid and may cause coronary atherosclerosis. So no matter what you eat, you must master a degree. After the popularization of knowledge, let's make cakes together! Sugar-free cake

The first step requires five edible eggs, 75g xylitol, 50g edible oil, 60g milk, 85g low-gluten flour and a small amount of lemonade. 75g xylitol tastes light, so we can reduce the amount of xylitol when cooking. Separate the egg white from the yolk, and the container containing the egg white must be completely oil-free and water-free. Add 25g xylitol milk to the egg yolk, and stir well with an egg beater.

Add cooking oil and stir until it is completely emulsified. Sift in low-gluten flour, mix well by zigzag method, and mix well for later use. Drop a small amount of lemonade into the egg white, add the remaining xylitol in three times, and beat the egg white with an egg beater at a large oblique angle. The time of adding xylitol three times is also the time when the protein is fish eye bubbles, sticky and textured.

Take one third of the protein and put it into the batter, and stir it evenly by cutting and mixing. Pour it back into the rest of the egg whites and stir well in the same way. Pour the processed cake paste into the baking tray, knock the baking tray twice and shake out the big bubbles inside. Bake in a heated electric oven at 170℃ for 25 minutes. Time and ambient temperature are for reference only. Everyone should control it according to their own electric oven.

Step 2, after baking, drop the baking tray twice to shake out the heat flow inside and put it on the grill for refrigeration. Slice it and you can eat it. Making sugar-free cakes with five simple ingredients is soft, delicious and healthier, so you don't have to worry about your child's tooth decay.

Children like sweets, and birthday cakes made of xylitol don't have to worry about tooth decay or high calories. Xylitol is cold and difficult to dissolve, digest and absorb. Too much xylitol will stimulate the stomach to some extent. In China's personal constitution, the upper limit of daily intake of xylitol is 50 grams. When eating xylitol food, you must pay attention to the amount.